Saganaki Halloumi (Cypriot Fried Halloumi)
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This Saganaki Halloumi recipe showcases Halloumi fried in butter and served with caramelized nectarine, lemon yogurt, and spiced honey.
Yield
2
Time
2 hours 45 minutes
Ingredients
0.5 cup honey
6 rosemary sprigs
2 whole coriander seeds
0.5 teaspoon kosher salt
0.5 teaspoon black pepper
0.33 cup plain whole-milk yogurt
2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
0.25 teaspoon kosher salt
2 teaspoons clarified butter or neutral cooking oil (such as canola, grapeseed, or vegetable oil)
1 medium (6-ounce) nectarine, halved and pitted
2 tablespoons (1 ounce) brandy
0.75 cup clarified butter (from 1 [7 1/2-ounce] jar) or neutral cooking oil (such as canola, grapeseed, or vegetable oil)
1 (4-ounce) Halloumi cheese block (2- x 2- x 3-inch) (such as Alambra), drained
25 cup finely chopped fresh mint
1 tablespoon finely chopped fresh oregano
0.25 cup Sun Gold or multicolored cherry tomatoes, halved lengthwise (about 1/3 cup)
2 tablespoons extra-virgin olive oil
Flaky sea salt, for garnish
Instructions
Step 1
Combine honey, rosemary sprigs, coriander seeds, salt, and pepper in a small saucepan; cook over low, stirring occasionally, 15 minutes. Pour through a fine wire-mesh strainer into a small heatproof bowl. Discard solids. Let spiced honey cool 15 minutes.
Step 2
Whisk together yogurt, lemon zest and juice, and salt in a small bowl. Cover and refrigerate until ready to serve.
Step 3
Heat clarified butter in a medium-size nonstick skillet over medium-high. Brush cut sides of nectarine halves evenly with some of the brandy. Place nectarine halves, cut side down, in skillet, and brush tops evenly with some of the brandy. Cook, undisturbed, until cut sides are golden, 2 to 3 minutes. Flip nectarine halves, and cook until golden, 1 to 2 minutes, brushing liberally with brandy every 10 to 15 seconds. Remove from heat. Transfer nectarine halves to a cutting board. Cut into bite-size oblique pieces, and set aside.
Step 4
Wipe skillet clean, and add clarified butter. Heat over medium until butter shimmers. Cut Halloumi evenly into 2 (1- x 1- x 3-inch) pieces, and pat dry with paper towels. Add cheese pieces to skillet, and cook, turning occasionally, until golden brown on all sides, 3 to 5 minutes. Remove from heat. Transfer cheese to a plate. Stir together mint and oregano in a shallow dish. Spread 2 tablespoons spiced honey on all sides of cheese. (Reserve remaining spiced honey for another use.) Dip cheese in mint mixture until evenly coated, pressing gently to adhere. Cut each cheese piece in half lengthwise to create 4 (1- x 1/2- x 3-inch) pieces.
Step 5
Divide lemon yogurt evenly among 2 shallow bowls. Top evenly with cheese pieces. Arrange nectarine halves evenly on and around cheese. Arrange tomato halves evenly on and around cheese. Drizzle evenly with extra-virgin olive oil, and garnish with flaky sea salt. Serve immediately.
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